PASTRY
You can really freestyle with these choux sandwiches. If you don’t have a piping bag, just use a couple of teaspoons to dollop the mixture onto the baking sheets, or use a sandwich bag with a corner snipped off.
MAKES 8
TAKES 1 hour, plus cooling
85g (3oz) unsalted butter
140g (5oz) plain (all-purpose) flour, sieved
3 medium eggs
Preheat the oven to 200°C/400°F/gas 6. Line two baking sheets with baking parchment.
Dice the butter and put it into a medium saucepan with 225ml (8fl oz) of water. Heat gently until melted, then increase the heat and bring to the boil. Remove the pan from the heat, add the flour and beat the mixture with a wooden spoon until you get a smooth shiny dough that leaves the sides of the pan. Tip into a mixing bowl and allow to cool for 5 minutes.
Lightly whisk the eggs and gradually add them to the dough. Continue to beat until you have a smooth thick dough that falls reluctantly from the spoon. Scrape into a piping bag fitted with a 1.5-cm (½-in) star nozzle and follow the piping instructions for your choux of choice (rings, balls or fingers).
Bake for 20–25 minutes until golden and crisp. Remove from the oven and carefully split in half through the centre. Place cut-side up in pairs on the baking sheets and return to the oven for 5 minutes to dry out and crisp up. Remove from the oven, transfer to a wire rack and allow to cool completely.
CHOUX RINGS
Much better than a doughnut – this choux sandwich is the perfect accompaniment to a steaming cup of coffee and a good book.
MAKES 8
TAKES 1 hour
1 quantity Choux Pastry (opposite)
For the filling
1 tsp instant coffee powder
600ml (1 pint) double (heavy) cream
2 tbsp icing (confectioners’) sugar
1 tsp vanilla extract
75g (2½oz) roasted walnuts
For the topping
1 tsp instant coffee powder
150g (5½oz) icing (confectioners’) sugar
1 tsp vanilla extract
Draw four circles on each sheet of baking parchment using an 8–9-cm (3½-in) round cutter or a glass. Pipe the choux into a ring and smooth any peaks in the pastry with a wet finger. Follow the baking instructions opposite.
To make the filling, dissolve the instant coffee powder in 1 teaspoon of warm water. Put the cream, icing sugar and vanilla in a bowl, add the coffee and whip to soft peaks. Finely chop the roasted walnuts and gently fold through the whipped cream, reserving a few for decoration. Pile the cream into a piping bag fitted with a 1-cm (3/8-in) plain nozzle and pipe one half of the rings. Sandwich with the top halves.
To make the topping, dissolve the coffee in 2 tablespoons of warm water. Sieve the icing sugar into a large bowl and add the vanilla and enough of the coffee liquid to make a thick, smooth, spreadable icing. Spread generously over the tops of the rings, sprinkle with the reserved chopped walnuts and chill until required.
CHOUX BUNS
Dainty and delicious, these choux buns are a showstopper at any tea party. Pull out all the stops and sprinkle with edible rose petals for an extra special finish.
MAKES 24
TAKES 1 hour
1 quantity Choux Pastry
For the filling
600ml (1 pint) double (heavy) cream
2 tbsp icing (confectioners’) sugar
1 tbsp rose water
For the topping
150g (5½oz) icing (confectioners’) sugar
1 tsp rose water
1 tsp vanilla extract
1–2 drops pink food colouring (optional)
handful edible dried rose petals
Dollop 12 balls of choux on each sheet of baking parchment using a couple of teaspoons. Smooth any peaks in the pastry with a wet finger. Follow the baking instructions on Choux Pastry.
To make the filling. Put the cream, icing sugar and rose water in a bowl and whip to soft peaks. Pile the cream into a piping bag fitted with a 1-cm (3/8-in) plain nozzle, or use a couple of teaspoons to cover one half of the buns. Sandwich with the top half and set aside.
To make the topping, sieve the icing sugar into a large bowl and add the rose water, vanilla and a drop of water to make a smooth, spreadable icing. Stir in the pink food colouring (if using) until you have the desired shade of pink. Spread generously over the buns and sprinkle with the rose petals. Chill until ready to serve.
CHOUX ECLAIRS
These choux sandwiches are the perfect treat. An alternative take on the classic eclair but no less yummy – fusion at its best.
MAKES 8
TAKES 1 hour
1 quantity Choux Pastry
For the filling
1 tsp matcha green tea powder
600ml (1 pint) double (heavy) cream
2 tbsp icing (confectioners’) sugar
1 tsp vanilla extract
1–2 drops green food colouring (optional)
For the topping
½ tsp matcha green tea powder
150g (5½oz) icing (confectioners’) sugar
1 tsp vanilla extract
1 tbsp black sesame seeds
Pipe four thick 10-cm (4-in) long choux cylinders on each sheet of baking parchment. Smooth any peaks in the pastry with a wet finger. Follow the baking instructions on Choux Pastry.
To make the filling, dissolve the matcha powder in 1 teaspoon of warm water. Put the cream, icing sugar and vanilla in a bowl, then add the matcha and green food colouring (if using) and whip to soft peaks. Pile the cream into a piping bag fitted with a 1-cm (3/8-in) plain nozzle, or use a couple of teaspoons to cover one half of each eclair. Sandwich with the top halves and set aside.
To make the topping, dissolve the matcha in 2 teaspoons of warm water. Sieve the icing sugar into a large bowl and add the vanilla and enough of the matcha liquid to make a thick, smooth spreadable icing. Spread generously over the eclairs, sprinkle with the sesame seeds and chill until required.
VICTORIA SPONGE
Since we’re being posh, the top of this classic British sponge sandwich has been adorned with luscious chocolate-dipped strawberries. Though not essential, they do make it look a cut above the rest.
SERVES 6
TAKES 45 minutes, plus cooling
225g (8oz) very soft unsalted butter, plus extra for greasing
225g (8oz) caster (superfine) sugar
4 large eggs
225g (8oz) self-raising flour
1 tsp baking powder (soda)
For the chocolate-dipped strawberries
75g (2½oz) dark chocolate, roughly chopped
50g (1¾oz) white chocolate, roughly chopped
12 strawberries, washed and hulled
For the filling
300ml (½ pint) double heavy cream
1 tbsp caster (superfine) sugar
4 tbsp good-quality strawberry jam
Preheat the oven to 180°C/350°F/gas 4. Grease and line the base of two 20-cm (8-in) round cake tins with baking parchment. In a large bowl beat together all the sponge ingredients until pale and smooth. Divide the batter equally between the tins and bake for 20–25 minutes, until risen and golden. Allow to cool in the tins for 5 minutes, then transfer to a wire rack.
Line a baking sheet with baking parchment and set aside. Put the dark and white chocolate into two separate heatproof bowls. Melt the chocolate in 20-second bursts in the microwave (or over a pan of simmering water). Dip the strawberries into the dark chocolate then lay on the baking sheet and chill for a few minutes. When cool, drizzle with the white chocolate. Chill until ready to use.
To make the filling, whisk the cream and sugar together until just spreadable. Spread the jam over one of the cooled sponges, then dollop over the cream, saving a little for the top of the cake. Sandwich the cakes together then spread the reserved cream over the top. Pop the chocolate-dipped strawberries on the cream and drizzle over any leftover melted chocolate.
ICE CREAM
How to make chewy chocolate chip cookies even better: sandwich them together with ice cream. Go uberchocolatey and use good-quality chocolate ice cream, or go with a classic vanilla.
SERVES 8
TAKES 25 minutes, plus chilling and cooling
125g (4½oz) unsalted butter
100g (3½oz) caster (superfine) sugar
150g (5½oz) soft light brown sugar
1 large egg
1 tsp vanilla extract
½ tsp salt
225g (8oz) plain (all-purpose) flour
½ tsp bicarbonate of soda
100g (3½oz) dark chocolate chips
50g (1¾oz) milk chocolate chips
good-quality ice cream
Preheat the oven to 180°C/350°F/gas 4. Line two baking sheets with parchment and set aside.
Melt the butter in a small pan or in the microwave, then transfer to a large mixing bowl. Add both types of sugar, the egg, vanilla and salt, and stir until the mixture is fully combined and smooth. Tip in the flour and bicarbonate of soda, gently folding into the wet ingredients and being careful not to overmix, then stir in the chocolate chips.
Use a couple of dessertspoons to scoop the mixture onto the prepared trays; you should get 16 cookies. Leave plenty of room for the cookies to spread during cooking.
Bake for 12–15 minutes until the edges are light golden. Leave to cool and set on the tray for 10 minutes, then transfer to a wire rack and allow to cool completely.
Sandwich two cookies together with a scoop of your favourite ice cream. Eat immediately.
WAFFLES
When a dessert smells and tastes this good it is totally acceptable to cheat. The trick is to warm the waffles so they release their sweet, buttery fragrance into the kitchen – the most delicious shortcut around.
SERVES 2
TAKES 15 minutes
25g (scant 1oz) pecans
knob very soft unsalted butter
pinch salt
4 Belgian butter waffles
2 scoops good-quality vanilla ice cream
2 tbsp good-quality salted caramel sauce
Preheat the oven to 180°C/350°F/gas 4.
Put the pecans on a large tray, dot over the butter and sprinkle with a pinch of salt. Bake for 5 minutes, then give the nuts a shake and push to one side. Lay the waffles on the tray and return to the oven for 5 more minutes. The nuts should be fragrant and the waffles just warm. Remove from the oven.
Put a waffle onto each serving plate and top with a scoop of ice cream. Drizzle with the caramel sauce, then roughly crush the nuts with your hands and sprinkle over the top. Sandwich with the remaining waffles and serve immediately.
OLIVE OIL
Chocolate and olive oil are an unlikely match made in heaven. Add to this mix some good chewy white bread and you will feel like you’re eating something far more sinful than you actually are.
SERVES 2
TAKES 10 minutes
4 slices white crusty bread
75g (2½oz) dark chocolate, roughly chopped
pinch chilli flakes (optional)
sea salt flakes, for sprinkling
1–2 tbsp olive oil
Divide the chocolate between two slices of bread, then sprinkle with the chilli flakes (if using) and a pinch of salt. Sandwich with the remaining slices of bread.
Heat a large frying pan over a medium–high heat. Brush the top of the sandwiches generously with olive oil. Cook the sandwiches oil-side down for 2 minutes, or until golden. Flip, brush the other side with oil, and cook for a further 2 minutes. The bread should be golden and crisp and the chocolate melted. Serve immediately.
CREAM PUFF
If you have people coming round this makes a show-off pud that really couldn’t be simpler to put together. Your guests will think you have been to the pâtisserie when they taste these sweet morsels.
SERVES 6
TAKES 30 minutes, plus cooling
320-g (11-oz) packet ready-rolled puff pastry
1 medium egg, lightly beaten
150g (5½oz) frozen summer berries, defrosted
250ml (8¾fl oz) double (heavy) cream
1 tsp vanilla extract or vanilla bean paste
150g (5½oz) icing (confectioners’) sugar, plus 1 tbsp
Preheat the oven to 200°C/400°F/gas 6 and line a baking sheet with parchment. Unroll the pastry and lay on the prepared sheet. Cut into 12 equal rectangles and prick six of the rectangles all over with a fork, leaving the remaining six untouched. Brush the surface of the pastry with beaten egg.
Bake for 18–20 minutes, gently flattening the pastry with a spatula halfway through, until puffed and golden. Allow to cool completely on the tray.
Put the berries into a sieve set over a bowl to collect all the juices. Lightly whip the cream with the vanilla extract and 1 tablespoon of icing sugar.
Sieve the remaining icing sugar into a large bowl and add 1 tablespoon of the collected berry juices. Beat with a wooden spoon until smooth – you want an icing with a thick but drizzly consistency; you may need to add a drop more juice.
To assemble the sandwiches, lay the six pricked pastry rectangles on a serving plate, gently pressing down the pastry to flatten it. Ripple the berries into the whipped cream and spoon onto the pastry bases. Sandwich with the remaining pastry and spread with the berry icing. Serve immediately.
RASPBERRY
Stirring a spoon of miso into your favourite nut butter is a game changer and elevates the humble PB&J sandwich into a grown-up umami fest.
SERVES 1
TAKES 5 minutes
2 slices good bread (I used sourdough)
2 tbsp peanut butter, or your favourite nut butter
2 tsp white miso paste
1 tbsp raspberry jam
handful raspberries
Heat the grill to high and lightly toast the bread on both sides.
Beat the peanut butter and miso paste together until combined, then spread generously over one slice of toast.
Spread the raspberry jam over the other slice of toast and dot the raspberries all over, squashing them lightly with your finger. Sandwich together, cut in half and enjoy.
DOUGHNUTS
Mouth-puckeringly sharp rhubarb and cold silky custard are old friends and complement each other so well. If, however, you like something a little sweeter, go for chopped strawberries or sliced ripe peaches.
SERVES 5
TAKES 20 minutes
400g (14oz) rhubarb
peeled zest 1 orange, plus juice ½ orange
75g (2½oz) caster (superfine) sugar, plus extra for dusting
5 shop-bought plain or custard doughnuts
5 tbsp ready-made custard
Preheat the oven to 200°C/400°F/gas 6.
Trim the rhubarb to remove any gnarly bits, then cut into 4-cm (1½-in) long pieces. Place in an ovenproof baking dish with the orange zest, orange juice and sugar, and toss to combine. Cover with foil and cook for 15 minutes. Remove the foil, gently shake the dish, cover again and return to the oven for 5 minutes. The rhubarb should be just tender when poked and the juices syrupy. Remove from the oven and allow to cool completely.
To assemble the sandwiches, cut the doughnuts in half through the centre, being careful not to lose any of the custard filling. Add a generous dollop of fresh custard to the bottom half (whether using plain or custard doughnuts), then pile on the rhubarb. Sandwich with the top half of the doughnut and serve immediately with some of the syrupy juices spooned over and a dusting of caster sugar.
BRIOCHE
These sandwiches are prefect as a sweet offering after a savoury brunch. Bring all the components to the table with the fillings and some fresh fruit and let your guests build their own sandwiches.
SERVES 8
TAKES 10 minutes
8 chocolate chip brioche rolls
250g (9oz) mascarpone cheese
1 tsp vanilla extract
1 tbsp icing (confectioners’) sugar
1–2 tbsp milk
jar good-quality cherry jam
Preheat the oven to 180°C/350°F/gas 4. Heat the brioche rolls for 5 minutes.
Meanwhile, tip the mascarpone into a mixing bowl and stir in the vanilla, icing sugar and enough milk to loosen the mascarpone so that it is spreadable.
Split the brioche rolls in half. Spread the bottom half with mascarpone, spoon over some cherry jam and sandwich with the remaining half. Serve immediately.
FRENCH TOAST
This hot, crisp-on-the-outside, gooey-in-the-middle sandwich has it all. It’s perfect for breakfast but also works well as a (very) indulgent dinner.
SERVES 2
TAKES 20 minutes
4 rashers smoked, streaky bacon
4 slices crusty white bread
2 tbsp peanut butter
1 ripe banana, peeled and sliced
4 medium eggs
100ml (3½fl oz) milk
1 tsp vanilla extract
1 tsp maple syrup
25g (scant 1oz) butter
drizzle light olive oil
For the blueberry sauce
100g (3½oz) blueberries
2 tbsp maple syrup
Heat a large frying pan over a medium heat. Fry the bacon for about 5 minutes, until golden and crisp. Transfer to a tray and keep warm in the oven.
Spread 2 slices of bread with the peanut butter. Lay the banana slices on top of the peanut butter and sandwich each with the remaining bread. Crack the eggs into a large, shallow baking dish. Add the milk, vanilla and maple syrup and whisk until combined. Soak the sandwiches in the beaten egg for 5 minutes, turning them over a few times.
Meanwhile, make the blueberry sauce. Heat the blueberries and maple syrup in a small saucepan for 3–5 minutes, until the blueberries start to pop. Allow to bubble for about 1 minute to reduce the sauce, keeping some blueberries intact. Set aside.
Heat half the butter and oil in a large frying pan over a medium heat. Once bubbling, lift the sandwiches out of the egg mixture, shaking off any excess. Fry the sandwiches for 2–3 minutes, then turn over. Drop in the remaining butter and fry until golden, basting with the butter as you go.
Cut the sandwiches in half and serve topped with crispy bacon and blueberry sauce spooned over.
SCONES
Nothing beats a freshly baked scone, split and thickly buttered or filled with clotted cream, jam and juicy strawberries. This scone recipe also works stuffed with sliced meats and cheese as an alternative to bread.
SERVES 6
TAKES 20 minutes, plus cooling
225g (8oz) self-raising flour, plus extra for dusting
1 tsp baking powder (soda)
pinch salt
50g (1¾oz) cold unsalted butter, diced
125ml (4fl oz) milk, plus extra for glazing
strawberry jam
clotted cream
150g (5½oz) strawberries, sliced
Preheat the oven to 200°C/400°F/gas 6. Line a baking sheet with baking parchment and set aside.
Put the flour, baking powder and a pinch of salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the milk and use a butter knife to bring the ingredients together. Knead lightly to form a dough.
Tip the dough out onto a lightly floured work surface. Roll or pat the dough out to about 2.5cm (1in) thick and use a 5-cm (2-in) round cutter to stamp out circles, rerolling any offcuts. Transfer the dough circles to the prepared tray and brush the surface of each scone with a little milk. Bake for 12–15 minutes, or until risen and golden. Remove from the oven, transfer to a wire rack and allow to cool to room temperature.
To serve, split the scones in half, spread with jam and top with a dollop of clotted cream and a couple of strawberry slices. Sandwich with the top half of the scone and eat immediately.
CHEESECAKE KISSES
These sweet little meringue kisses can be made in advance and stored in an airtight container for up to one month – just keep a jar of lemon curd in the fridge for the filling.
MAKES about 20 sandwiches
TAKES 1 hour 30 minutes, plus cooling
pink gel food colouring
4 medium egg whites
200g (7oz) caster (superfine) sugar
4 digestive biscuits
25g (scant 1oz) unsalted butter
pinch salt
140g (5oz) full-fat cream cheese
4 tbsp good-quality lemon curd
Line two baking sheets with parchment. Fit a piping bag with a 1-cm (3/8-in) plain nozzle and use a paintbrush to paint 4 stripes of food colouring inside the bag, from the tip to the opening.
Preheat the oven to 120°C/250°F/gas ½. Using an electric hand whisk, beat the egg whites to stiff peaks. Gradually add the sugar, beating after each addition, until completely dissolved. The meringue should stand in stiff peaks and be very glossy.
Fill the piping bag with meringue and twist the top. Pipe to make a 2-cm (¾-in) base then quickly pull the bag up to create a peak. Repeat to make 40 meringue kisses. Bake for 1 hour, until the meringues are dry to the touch. Remove from the oven and allow to cool completely on the trays.
Meanwhile, put the biscuits in a small bowl and bash to fine crumbs with the end of a rolling pin. Melt the butter and mix with the biscuit crumbs and a pinch of salt. Set aside at room temperature.
Ripple the cream cheese lemon curd together in a small bowl. Sandwich two meringues together with a teaspoon of the lemon curd mixture, sprinkle with buttery crumbs and serve.
